til® 
NOTE AND COMMENT. 
Thk school authorities of Anderson, Ind., are ar¬ 
ranging for the pupils of the public schools between 
14 and 18 years cf age to take an educational tour 
accompanied by their teachers. The trip will include 
a visit to Washington and various other cities, a study 
of mountain formations, coal fields and the ocean 
tides. It is to be hoped such an agreeable experiment 
will result satisfactorily, and that such trips will be¬ 
come a part of our educational system. Book learning 
cannot take the place of practical knowledge in many 
branches, and an education derived almost entirely 
from books will certainly be incomplete. 
g ? § 
It is said that women have an especial gift for rising 
to emergencies. Marguerite McDonald, a young wo¬ 
man of 19, who is a station agent in a little Pennsyl¬ 
vania town, certainly displayed this characteristic. An 
express, which stops only on signal, stopped the other 
day to take on an invalid passenger. While the train 
was waiting, the girl agent heard the rumble of a train 
far up the mountain on the track behind the express. 
She shouted to the nearest brakeman to run back and 
flag the train, ordered the trainmen who were carry¬ 
ing the invalid to jump to their posts, and told the 
engineer to put on full speed. Thus the express got a 
little start and gained such headway, that when the 
pursuing engine collided with it, the shock was insig¬ 
nificant. Presence of mind and quick action had 
averted a serious disaster. 
§ I ? 
In Germany, things are taking a turn for the better. 
Miss Kate Windschied has just been graduated from 
the University of Heidelberg with the title of Doctor 
of Philosophy. The first woman to win this distinc¬ 
tion in Germany, Miss Windschied has gained, not 
only the honor belonging to herself, but by her suc¬ 
cess, she has made a powerful plea for the women of 
Germany. This is no small event in a country where 
women are harnessed to the plow, among the peas¬ 
antry ; in a country which ranks high in intellectual 
culture, but where woman’s sphere is narrowed 
almost to the last limits and rigidly bound by prejadice 
and tradition. Do we realize that to be an American 
woman, is to be a partaker of a civilization that is a 
century in advance of maoy nations ? 
THE SUNDAY DINNER. 
How U may he served to suit the family and rwt burden 
the housewife. 
The subject of Sunday’s dinner on the farm is one that Interests 
many housewives. It Is In many respects the hardest meal to pre¬ 
pare. Will you tell us how you manage It, what you serve, etc., so as 
to give yourself the least trouble ? 
Make Preparations the Day Before, 
ave no trouble and very little work to get Sun¬ 
day’s dinner. I have no regular system for every Sun¬ 
day as some families do, but get what we think we 
can most enjoy and prepare conveniently. I never 
put my family off with a cold or poorly-cooked dinner 
that day, any more than I would any other day. I com¬ 
mence Friday evening by making wheat bread, putting 
to soak beans, dried fruits, or anything of that kind. 
If we are to have chicken, that is dressed, and then 
things are ready for me to cook early Saturday with¬ 
out any delay. When done, they are nicely put away 
in a cool place (we have no ice). 
When we get home from church Sunday, I make a 
fire, get tea or coffee, warm beans, meat, gravy, fry 
or cream potatoes, and in about half an hour have a 
nice dinner all ready on the table. For dessert, there 
are pies, some kind of pudding or custard, and either 
canned or fresh fruit. There are so many varieties of 
things to cook that I think I could have no two dinners 
alike in the year, if I were to try. If I had hired help, 
I would manage the same, for I would want them to 
have the same privilege of going to church and Sunday 
school that all my family have. mbs. d. A. s. 
Members of the Family Co-operate. 
Our plan for Sunday’s dinner makes it very easily 
prepared and served. As Saturday night finds the 
meat, fresh baked tread, a cake, fresh, stewed or 
canned fruit, and generally a salad or its dressing 
awaiting their time. A seasonable dinner is : 
Salmon Mold, Lettuce Salad, 
Bread and Butter, 
Stewed Gooseberries, Caramel Cake, 
Tea, Milk, Water. 
I do only little, we do everything here. On our re¬ 
turn from church, husband cares for the horse (as we 
drive two miles). After some change of dress, I go to 
the kitchen and start a gasoline burner ; 14-year-old 
sets the dinner table. Excepting the fruit, which is 
in saucers on a waiter near by, everything is on the 
table when we sit down. Nine-year-old feeds the 
chicks and 11-year-old brings everything necessary 
from the cellar; and in 10 to 20 minutes dinner is 
ready. The meal is nearly always cold, with the ex¬ 
ception of tea, as some of the family enjoy hot tea, 
no matter how high the mercury rises. 
As the meat, or its substitute, is an important 
point with me, I mention some served. For winter 
there are meat or chicken pies, stewed chicken; for 
any weather, baked chicken, glazed or sliced boiled 
ham, occasionally a broiled steak, and for summer, 
meat mold or salmon mold. 
I give the recipe for the latter: two cans salmon, 
two-thirds box of gelatine soaked till soft, three small 
pickles sliced, three hard-boiled eggs sliced, one large 
lemon sliced. Butter a three-pint mold very slightly. 
Have the unbeaten white of one raw egg in a saucer, 
into which dip each slice of pickle, egg and lemon be¬ 
fore pressing to the inside of the mold. When the 
mold is decorated to your fancy, put the gelatine over 
a gentle heat to liquefy. Pour the oily grease off the 
salmon, and add any s&lmon extract remaining in the 
cans to the gelatine and season with salt, pepper and 
anything else preferred. Take the salmon out of the 
cans, and after flaking with a fork, arrange in the 
prepared mold; pour over it the prepared gelatine 
and set in a cool place overnight, or on ice three 
hours. Turn down on a lettuce covered plate, wrap 
the mold with a warm, wet towel, and it will come 
out easily. Any bits of lemon, egg or pickle left 
from lining the mold may be put in among the sal¬ 
mon. These directions sound tedious, but the doing 
is quite easy after the first time. b. b. g. 
Sunday’s Dinner a Little Plainer. 
Our Sunday dinner would be considered by many a 
very plain affair. But we can eat every day, while 
Sunday should be our resting day ; therefore, much of 
the work is done on the two previous days. If any 
one is notional about the bread he eats, he can have 
his choice at our table, either yeast or salt rising. 
Good sweet butter is its near neighbor. Cake, pie and 
cjokies in their various forms are always to be found. 
At this season the potatoes are pared, washed, and 
then put into clean cold water to stand over night, or 
at least for sereral hours before cooking. If roast 
beef be in order, it is put into a kettle of boiling water 
containing a little salt, and left to cook over a steady 
fire, till tender and well browned. By this time, the 
water should be “ boiled out,” and only the juice of 
the meat remaining, which makes the nice brown 
gravy, the crowning part to the potatoes that will be 
mashed and seasoned with a little sweet cream and 
salt, and beaten till they are smooth and white as 
snow. If the beef be a minus quantity, and the “ ham 
is all gone,” then there is the inevitable pork barrel. 
A few slices of well cured pork are cut off early in the 
morning, and thrown into cold water, and left there 
till the potatoes are nearly done ; then the slices are 
well drained, rolled in flour, cooked quickly over a 
good dre till a nice brown and taken on a platter free 
from grease. Cooked in this way, nine out of ten per¬ 
sons will eat pork with a relish, who would not taste 
it fried in the ordinary way. 
It is a part of the Sunday rest to go to the garden in 
the morning and pick the peas or beans, and sit under 
the old maple tree and shell them, meantime listening 
to the song of birds and hum of the ever-busy bees in 
the apiary close by. Nature has a quieting effect 
upon the nerves, and we feel more like appreciating 
the good things she bestows upon us. It does not take 
very long to make a shortcake, and the dish of straw¬ 
berries in the cool cellar will make a nice “sandwich,” 
well seasoned with sugar and cream, to place between 
the layers that will be well buttered when split open. 
If the strawberries are not abundant, then the short¬ 
cake becomes biscuit, and a section of nice clover 
honey makes an excellent substitute, may maplk. 
Don't Let the Dinner Crowd Out Better Things. 
Sunday may be regarded as a day of rejoicing, having 
been set apart as a day of rest for mind and body, and 
designed especially for spiritual refreshment and help. 
Hence, it has long been 
numbered among the feast 
days, and the feeling has 
been common that the 
meals on Sunday should 
be better than on other 
days, the dinner being 
thought most of, the 
poorest people, in some 
places making a great 
effort to provide luxuries 
above what they were 
able to have on week 
days. We have known 
women to say that they could not attend church on ' 
Sundays, because the good [?] man must have a nice 
dinner, and could not be content without some¬ 
thing out of the common course. A good dinner is a 
good thing, but it should not be so planned as to de¬ 
prive any one of better things. It may be as nice as 
need be, and yet but little time be required to prepare 
it. The dishes we prepare may seem very plain to 
some persons, yet I think they are enjDyed just as 
much as though more time were spent upon them. 
In warm weather, meats cooked the day before and 
eaten cold, are very good. We have bread, both white 
and brown, made ready the day before, and something 
fer dessert. If obliged to cook meat, it may be cooked 
in the oven early, and we do not think it spoiled by 
waiting with the oven door left open. Or, if desired, 
it maybe stewed, slowly, on the stove, and kept warm 
till dinner time, a little fire being left in the stove. 
Potatoes may be cooked the day before, then steamed 
and mashed. In cold weather, when we need a fi e, 
potatoes are cooked just before dinner. We do not 
get a variety of vegetables on this day, and mean to 
avoid food that requires much time or labor. Beans, if 
liked, may be baked on the preceding day, or be kept 
in the oven overnight; or they may soak during the 
night, then be placed on the stove as soon as the fire 
IS made in the morning, for an hour or two, and baked, 
or fini bed on top of the stove. Peas are also very 
good cooked like beans. Various kinds of pies, cakes, 
custards and puddings may be made on Saturday, and 
will be good, though not eaten the day they are made. 
Some simple puddings, as bread or rice, may be quickly 
made and baked on Sunday morning, while other 
things have to be done, but it is best to have the 
things that were made on Saturday, if we can. 
MRS. C. M. H. 
A PLEASURE SPOILED. 
NE lovely afternoon in midsummer several years 
ago, found me riding along a winding country 
road near my own home, which, at that time, was in 
the beautiful Blue-grass region of Kentucky. Surely 
thtre is no fairer country in this goodly land of ours ! 
The gently sloping hills and green valleys were at 
their loveliest that afternoon. The sun was nearing 
the horizon, and friendly, fleecy clouds protected us 
from its heat. There were the glint and murmur of 
winding brooks, the distant lowing of cattle, the sing¬ 
ing of birds, and the busy hum of insect life. The 
road was one to delight an artist, but not the average 
Kentuckian, who believes in Macadamized roads and 
fast trotters. However, this was an ordinary dirt 
road, a public highway connecting two turnpikes. 
Blackberry briers and Virginia creepers ran riot over 
the zigzag fences. White and yellow daisies and 
thistles and many other wildlings were blooming in 
friendliest profusion, and myriads of dandelions were 
“ fringing the dusty road with harmless gold.” 
I was taking in the fragrance and beauty in a list¬ 
less and dreamy way when a child’s voice startled me, 
and made by horse prick up his ears. “ Wide ! wide ! 
Me want to wide !” came from a tangled fence corner. 
There, half hidden by the daisies, and tall, feathery 
grasses, was a' pretty little girl who could only toddle 
out into the read and hold out eager baby hands, in 
her entreaty for a ride. How much I wished to take 
up the little tot, with tom calico apron, bare feet and 
grimy hands, and go flying along the road in such a 
glorious ride as she had never had ! But my horse was 
spirited, and as I had no one to help me and no desire 
to cripple the wee girlie, I could only coax her to 
toddle along to a cottage not far away, where I thought 
she must belong, as I did not know the child and 
strangers had recently moved into that house. She 
talked to me in her sweet, baby way, always begging 
for a “ wide.” As we neared the cottage I called to a 
young man standing in the doorway, who must be her 
father, I thought. I told him that I supposed I had 
found his baby. He came towards us, and before 
I could ask him to lift the little one up for the coveted 
ride, his scowling face grew darker, his strong hands 
Highest of all in Leavening Power.—Latest U. S. Gov’t Report 
ABAOLUTECV PUBE 
